Preparation. Put 3 liters of water and 1 1/2 teaspoons salt in a large pot. Bring the salted water to a boil. Add udon noodles and cook for 9 minutes (or cook to packet instructions). Use a pair of …
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1 pound fresh or frozen udon noodles, cooked according to package directions (or 14 ounces dried) Gather the broth ingredients. In a medium saucepan, combine the vegetable broth with the pieces of ginger, soy sauce, rice vinegar, oyster or mushroom sauce, chili paste, and sugar. Stir to combine and bring to a boil.
Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside. In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute).
Japanese beef udon is a traditional Japanese noodle soup consisting of a savory semi-sweet dashi broth, thick udon noodles, and thinly sliced beef. It’s a Japanese comfort food and a staple in Japanese cuisine. What ingredients do I need and how do you make beef udon soup? Dashi – a soup base broth made from boiling bonito flakes.
(Fun fact: Udon dough is traditionally kneaded with your feet.) 5 ounces dried udon (⅔ of an 8-ounce package) or 2 7-ounce packages fresh or frozen noodles (spaghetti or bucatini also work) Fresh ginger, about 1-inch, peeled and finely minced, or grated on the smallest holes of a box grater